Melt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.
Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.
Tips
To make ahead: Store in a cool, dry place for up to 6 months.
